Sunday, May 5, 2013

Fried food tastes so good and
is so addictive, but I limit deep-frying to just a couple of times a year since it
is an unhealthy way of cooking and the whole process is such a hassle for me.
When I do fry, I go all out and fry up different things so that the entire
batch of oil is used up all at once. I made these pakodas to go with steaming hot cups of tea recently.

Ingredients:

4 slices of bread, edges trimmed and each slice cut into 4
small triangles

1 cup besan/chickpea
flour

2 Tbsp rice flour

3 green chillies, finely chopped

3/4 tsp chaat masala

A pinch of asafoetida

1 tsp ajwain/carom
seeds

3/4 tsp - 1 tsp baking soda

Salt to taste

Water, for preparing the batter

Vegetable oil, for deep- frying

Method:

Mix the chickpea flour, rice flour, green chillies, chaat masala, asafoetida, carom seeds
and salt in a bowl. Add enough water to make a smooth and lump-free batter. Add
baking soda to the batter just before you start making the pakodas and mix well.

Heat the oil in a frying pan over medium heat until very hot.

Drop 3-4 pieces of bread into the batter. Carefully
drop the batter-coated bread pieces, one at a time, into the hot oil, taking care not to overcrowd the pan. Fry in 3-4 small batches till the pakodas are crisp and
golden-brown. Remove from the oil with a slotted spoon and place on a paper-towel-lined plate. Serve hot with ketchup or chutney.

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The recipes you see here are ones that have worked for me in my kitchen and have been tailored to suit my palate. There is no guarantee that it would do the same for you. Please use my recipes merely as guidelines and feel free to adapt it to cater to your needs.